Roasted Garlic Tomato Chutney

Roasted Garlic Tomato Chutney:

Throughout history, garlic has been regarded as a well-trusted remedy: during epidemics such as cholera and tuberculosis and in World War 1 where it was used as an antiseptic applied to wounds to cleanse and heal and to treat dysentery caused by the poor sanitary conditions in the trenches.Garlic may also lower blood pressure slightly, mainly through its ability to widen blood vessels.Garlic has pungent aroma and flavour.

Garlic has a long history of use as an infection fighter – against viruses, bacteria, and fungi. It has been referred to as ‘Russian penicillin’ to denote its antibacterial properties. Some skin conditions such as warts and insect bites may respond to garlic oil, or a crushed raw garlic clove.

Roasted garlic chutney will be very tasty with vella paniyaram,  idli, dosa, rice balls and chappati. This chutney is different from regular chutney we make, it gives you the complete taste of tomato and garlic on your every bite.

Roasted Garlic Chutney
Roasted Garlic Chutney

Ingredients to prepare:

Garlic – 1 clove or 10 pods

Tomato-2 medium size

Dre Red chillies-5 to 7

Salt-1 tsp


Oil- 1 1/2 tbsp

Mustard seeds-1 tsp

Curry leaves-1 twig

Method to prepare:

Roasted Garlic Chutney




1. Peel and chop garlic into small pieces.

2. Soak dry red chilli in warm water for 15 minutes.

3. Grind tomato, soaked red chilli and salt to a smooth puree.

4. Heat oil in a wide pan and temper mustard seeds, when it

splutters add chopped garlic and roast to golden yellow.

5. Add ground puree and allow it to boil for 2 to 3 minutes, add curry leaves and transfer to serving bowl.

6. Serve hot with any main course.






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